Ingredients:
2 1/2 quarts chicken broth
5 leeks, thinly sliced
1/3 cup oatmeal, ground to flour consistency in the blender ( or food processor)
1/2 cup water
salt and pepper
1 cup cream
2 tablespoons fresh parsley, chopped
Directions:
Bring the broth to a boil over medium heat, and add the leeks.
Mix the oatmeal flour with the water, and gradually stir it into the broth. Season with salt and pepper.
Cover and cook until the leeks are tender, skimming if necessary.
Pour the cream and parsley in a warm soup tureen, and pour the boiling soup over them.
Serve hot.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.